*Click a pic to check out the drool-worthy gallery*
We just can’t get enough of delicious farm-to-table restaurants, so when we heard about Terrain in Westport we were super excited to try it. But, to be completely honest, we weren’t really sure what to expect. On one hand, the kitchen’s headed up by Joe Wolfson, winner of Food & Wine’s Best New Chefs 2011, so it has to be good. But on the other hand, it is owned by the same company that owns Urban Outfitters, Anthropologie and Free People. Oh, don’t get me wrong, being a fashionista I LOVE those stores, but can they make good food? Good farm-to-table food at that? We were a little unsure…until we sat down and dug in.
From the minute we arrived we knew this wasn’t your typical farm-to-table experience. Well, first of all, for those of you that don’t know, it’s actually a 2 acre store and the restaurant (cafe to be exact) is only one part of that 2 acre space. If you come in through the outside area, you’ll walk around a large, really nice tree/plant nursery on your way to the outdoor seating. If you walk in through the inside you’ll walk through a jaw-dropping home and garden type store that is impossible to pass up. Either way you go, it’s a gorgeous experience leading up to an equally gorgeous, rustic, charming cafe area complete with butcher block table tops, weathered metal chairs, plants, waterfalls, trees, moss, flowers and more.
We were immediately seated and then greeted by our very charming (and single for all you single ladies) waiter, Jason. It wasn’t too long after chatting with Jason and a few other members of the staff that we realized Terrain was just a nice, laid back, down-to-earth, farm-to-table restaurant. That’s how they should all be, right? We also found out from the staff that most of their food is sourced within a 50 mile radius, including Glenn Mills, Holbrook Farm, Oakview, The Hickories, and Warrup’s Farm. Even much of the wine and beer selection is regional of which Danny had a Magic Hat Circus Boy, and I sampled a Jonathan Edwards Cabernet before settling on a bolder California red. But enough about all that, onto the food.
We started with some of their many appetizing small plates and side dishes, then shared an entree, then onto dessert of course. Here’s the plate by plate:
Yeah, we don’t usually write about the free bread, but we just HAD to this time. Why? Well, first of all because it comes in the terra cotta flower pot it was baked in. But second of all, it was HOLY CRAP delicious, soft and ooey gooey served with maple syrup butter that I seriously could’ve eaten with a spoon (and may have when no one was looking, just sayin’).
Roasted Beets: Young lettuce, chevre, pumpkin seeds and an orange vinaigrette
Oh wow, this was better than your average goat cheese salad (and believe me, I’ve tried them all). The dressing was light, flavorful and the perfect amount of acid to balance the red and yellow beets, goat cheese and pumpkin seeds, which seemed to be roasted and coated in some sort of yumminess.
Baby Lettuce: Marcona almonds, fennel, carrot, ricotta and a lemon vinaigrette
This was Danny’s salad. He claims it was a fancy party in his mouth. The fennel brought a nice kick, the Marcona almonds, a nice texture and saltiness, the Ricotta a creaminess and the vinaigrette a bright, light acid that brought the whole thing together.
Hanger Steak: Asparagus, new potato, mushroom, garlic fondue and red wine
Cooked PERFECTLY medium rare, juicy with a nice crusted outside. The mushroom fondue was layered on the plate beneath the steak and was out of this world. We made sure to dip each bite of steak and each perfectly tender potato in for a bite that was FULL of flavor.
Scallops: Terrain bacon, English peas, horseradish, red bee honey
We honestly didn’t think the meal could good better, but it did. The honey added a unique, sweet flavor to the scallops along with the sweetness of the peas while the horseradish really added a warmth. And of course the rich, fatty bacon was the perfect balance with the scallops. Yeah, we concluded that honey and scallops are best friends that should never be separated ever again.
Roasted Mushrooms: Various mushrooms, garlic, shallots.
Mmmm, lots of yummy types of fresh mushrooms cooked to perfection served over some sort of awesome garlic creaminess that added a wonderful punch of flavor to the earthiness of the mushrooms.
Cornbread: Apple, jalapeno, cheddar. Heaven.
Jason warned us of its awesomeness, but nothing could prepare us. OMG, this is seriously the BEST cornbread we’ve ever had. So incredibly moist, so buttery with just the right amount of cheddar and some nice sweet apple to balance out the kick from the jalapeno. We will dream of this cornbread regularly. In fact, I want some now, darnnit.
Chocolate Budino: Chocolate pudding, salted caramel sauce, peanut brittle
We wanted the homemade doughnuts (mmmm doughnuts) but they ran out so Jason suggested this instead. Although not my type of dessert (I’m not a pudding fan), this was quite yummy and Danny really enjoyed it! We both loved the saltiness of the caramel which served as a great balance to the sweetness of the pudding. And the peanut brittle was fantastic – not too hard or overly sugary where it hurts your teeth. JUST right.
We have to say, after just one dining experience we are HUGE fans of Terrain. The atmosphere was stunning, the service was absolutely perfect (ask for Jason, he rocks), the courses came out slowly letting us just relax, the vibe was chill and the food was just plain AMAZING. So now that dinner has been conquered, we must come back for brunch on a Saturday or Sunday and shop around for a while. I can definitely see us going back again and again, and so should you!
Westport, CT 06880
- Phone: (203) 226-2732
- Lunch Monday-Friday: 11 a.m. – 3 p.m.
- Brunch Saturday & Sunday: 10 a.m. – 3 p.m.
- Dinner Tuesday -Saturday: 5 p.m. – 10 p.m.
- Facebook - http://www.facebook.com/Terrain
Twitter - https://twitter.com/#!/ShopTerrain/
Pinterest - http://pinterest.com/shopterrain/